Spicy Thai Totchos

Spicy Thai Totchos - a unique flavor update on the classic nacho - spicy, bright, and fresh - crispy sweet potato tots and Thai flavors are great together!

 

 

Last month we flew down to L.A. for four days of fun with friends just before Christmas. We had front row seats to The Dan Band (extremely fun and I highly recommend!), we cry-laughed through the Anchorman premiere, and we sang Christmas carols in our fluffy robes to people in our hotel lobby. Super fun shenanigans and exactly what I needed.

We ate our way through L.A. - some fabulous food. I ordered totchos from a happy hour menu, and they were fantastic. Yes, tater tot nachos have been a well known and loved phenomenon for a while, but can you believe this was my first time having them?

...and I have been thinking of my own flavors ever since.

These nachos are spicy, but in a completely different way - they've been Thai'ed Up.

Crunchy bean sprouts, crispy sweet potato tater tots, brightness and green from the edamame and avocado. A liberal drizzle of spicy coconut almond sauce, a generous squeeze of fresh lime - dig in!

Spicy Thai Totchos

YIELD: serves two, easily doubled

dairy, egg and gluten free, vegan

INGREDIENTS:

1 ¼ cups Sweet Potato Tater Tots
½ cup bean sprouts
½ cup edamame beans
½ avocado
1 tablespoon sour cream (vegan / dairy free)
2-3 tablespoons spicy coconut almond sauce
1 green onion, chopped
½ lime, sliced

INSTRUCTIONS:

Prepare air fryer if using. Set temp to 400 °F, cook tater tots for 7 minutes. Remove, shake to turn tater tots, add edamame. Return to air fryer and cook another 5 minutes, until tots are completely cooked through and edamame is hot.

Preheat oven to 425 °F if using oven. Line baking sheet with parchment.

On a prepared baking sheet, arrange tater tots in a single layer. Bake for 15 minutes, remove from oven.

Reduce oven temperature to 375 °F. Using a spatula, flip tater tots and keeping in single layer, move to one side of baking sheet. Add edamame beans in a single layer on the baking sheet, return to oven for 10 minutes more.

While tater tots and edamame bake, slice avocado, green onion and lime. Prepare spicy coconut almond sauce.

Assemble totchos: on two plates, pile tots, bean sprouts and edamame beans. Top with avocado slices, sour cream, green onion and drizzle spicy sauce and lime.

 

 

printable recipe: 

 

[b]Spicy Thai Totchos[/b]

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dairy, egg and gluten free, vegan

Ingredients

• 1 ¼ cups Sweet Potato Tater Tots
• ½ cup bean sprouts
• ½ cup edamame beans
• ½ avocado
• 1 tablespoon sour cream (vegan / dairy free)
• 2-3 tablespoons spicy coconut almond sauce
• 1 green onion, chopped
• ½ lime, sliced

Instructions

1. Prepare air fryer if using. Set temp to 400 °F, cook tater tots for 7 minutes. Remove, shake to turn tater tots, add edamame. Return to air fryer and cook another 5 minutes, until tots are completely cooked through and edamame is hot.
2. Preheat oven to 425 °F if using oven. Line baking sheet with parchment.
3. On a prepared baking sheet, arrange tater tots in a single layer. Bake for 15 minutes, remove from oven.
4. Reduce oven temperature to 375 °F. Using a spatula, flip tater tots and keeping in single layer, move to one side of baking sheet. Add edamame beans in a single layer on the baking sheet, return to oven for 10 minutes more.
5. While tater tots and edamame bake, slice avocado, green onion and lime. Prepare spicy coconut almond sauce.
6. Assemble totchos: on two plates, pile tots, bean sprouts and edamame beans. Top with avocado slices, sour cream, green onion and drizzle spicy sauce and lime.

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